Basic Sushi Rice
Sticky Rice is the foundation of all great sushi as the definition of sushi is vinegar dressed rice. Though ingredients and freshness of fish may vary from one sushiya (sushi bar) to the next, it is the rice that truly determines an establishment’s uniqueness and each itamae (sushi chef) usually has his or her own custom recipe for sushi rice.
The carefully followed steps of preparation should yield sufficiently seasoned, toothsome grains that are high in gloss and easily separated yet simultaneously sticky. In other words, sushi rice should easily adhere to itself and the sushi nori, yet grains should separate and disperse easily and evenly across the tongue with each bite. With flavorful rice, the amount of soy sauce needed is greatly lessened and sometimes completely unnecessary.
WASH Before cooking the rice, place in a medium sized bowl and swish with cold water at least 4 times to remove the excess starches.
RINSE Place rice in strainer and rinse thoroughly with cold water.
DRAIN Allow rice to drain in strainer for 10 minutes.
STEAM Place rice and measured water in a rice cooker. Start a timer or make note of the time as rice is done after exactly 40 minutes.
MARINATE While the rice cooks, mix the vinegar, sugar, salt and lime juice if desired in a small cup or bowl. Set aside. Do not heat to dissolve sugar and do not refrigerate.
After rice is cooked, turn onto a large plastic or wooden cutting board making sure to omit any browned parts. With a wet wooden spoon, gently toss the rice with the vinegar mixture. Toss well ensuring that each grain is dressed.
COOL Allow rice to cool to room temperature. Cover with a damp, lint-free kitchen towel or paper towel.
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